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Shoulder of Lamb Broiled
From The economical cook book, 1905
Serves 4
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
61Calories
4 gProtein
0 gCarbs
5 gFat
Full nutrition (27 nutrients)
Calories61 kcal
Protein4.4 g
Carbohydrates0 g
Fiber0 g
Total Fat4.7 g
Saturated Fat2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.4 g
Cholesterol18 mg
Sodium15 mg
Potassium60 mg
Calcium3 mg
Iron0.4 mg
Magnesium5.5 mg
Phosphorus42 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate4.8 mcg
Water16 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 22. The excerpt below is the record exactly as published.
Shoulder of Lamb Broiled. Wash clean and wipe dry, put it on a gridiron over a clear fire, cover the top whilst it is broiling with an inverted dripping- pan, broil slowly first one side and then the other; when done lay it on a hot dish, butter and season both sides with cayenne pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.